Spiced Rum and Ginger Beer: The Signature Serve

Quick answer Spiced rum and ginger beer is the simplest and arguably the best way to drink spiced rum — pour 50ml of spiced rum over ice, top with fiery ginger beer, and add a wedge of lime. The ginger's heat and the rum's warm spice were made for each other.

Ingredients

• — 50ml Dilay 1949 Spiced Rum
• — 150ml fiery ginger beer (dry and spicy, not sweet ginger ale)
• — Lime wedge, to garnish
• — Cubed ice

Method

1. Fill a highball glass with ice.
2. Add the spiced rum.
3. Top with ginger beer and stir gently once.
4. Squeeze in a lime wedge and drop it in to garnish.

Why it works

Ginger beer is the natural partner for spiced rum. The dry, peppery heat of a good ginger beer lifts the cardamom, ginger and black pepper in the rum instead of burying them, while the bubbles keep it long and refreshing. It's the serve we'd point any newcomer to first.

Tips for getting it right

• — Ginger beer, not ginger ale. Ale is sweeter and milder and will make the drink flabby. Reach for a dry, fiery ginger beer.
• — Get the ratio right. 1 part rum to 3 parts ginger beer is the easy-drinking default; go 1:2 if you like it stronger.
• — Lime lifts it. A wedge of fresh lime cuts through the sweetness — don't skip it.
• — Cold everything. Chilled ginger beer and a glass full of ice keep it crisp.

Want the cocktail version?

Add fresh lime juice and float the rum on top and you've got a proper Dark & Stormy — the classic ginger-beer-and-rum highball. Or explore all our spiced rum cocktails. For a stirred, spirit-forward alternative, try our Spiced Rum Old Fashioned recipe.

Frequently asked questions

More spiced rum serves

• — Spiced Rum & Coke
• — Dark & Stormy
• — Spiced Rum Old Fashioned
• — All 12 spiced rum cocktails

Made with Dilay 1949 Panjabi Spiced Rum — Buy Dilay 1949 Panjabi Spiced Rum. More: spiced rum cocktails · spiced rum mixers · how to drink spiced rum.

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